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And now you can get your hefty helping of veggies, thanks to
!
Pizza recipe + photo here: http://www.furaffinity.net/view/14145643/
I added tomato wedges and whole garlic cloves to this recipe. I added the tomatoes in after the squash.
Roasted Vegetables with Balsalmic Vinegar
8 oz fresh green beans, ends trimmed
1 small onion, cut into thin wedges
1 clove garlic, minced
1 Tbs olive oil
dash salt
dash black pepper
2 medium yellow summer squash, halved lengthwise and cut into 1/4-inch slices
1/3 cup balsamic vinegar
1. In a shallow roasting pan combine beans, onion, and garlic. Drizzle with oil; sprinkle with salt and pepper. Toss mixture until beans are evenly coated. Spread into a single layer.
2. Roast in a 450 oven for 8 minutes. Stir in squash; roast for 5 to 7 minutes more or until vegetables are tender and slightly browned.
3. Meanwhile, in a small saucepan bring the balsamic vinegar to boiling over medium-high heat; reduce heat. Boil gently about 5 minutes or until reduced by half (vinegar will thicken slightly).
4. Drizzle the vinegar over roasted vegetables; toss until vegetables are evenly coated.
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
And now you can get your hefty helping of veggies, thanks to
!******************************Pizza recipe + photo here: http://www.furaffinity.net/view/14145643/
I added tomato wedges and whole garlic cloves to this recipe. I added the tomatoes in after the squash.
Roasted Vegetables with Balsalmic Vinegar
8 oz fresh green beans, ends trimmed
1 small onion, cut into thin wedges
1 clove garlic, minced
1 Tbs olive oil
dash salt
dash black pepper
2 medium yellow summer squash, halved lengthwise and cut into 1/4-inch slices
1/3 cup balsamic vinegar
1. In a shallow roasting pan combine beans, onion, and garlic. Drizzle with oil; sprinkle with salt and pepper. Toss mixture until beans are evenly coated. Spread into a single layer.
2. Roast in a 450 oven for 8 minutes. Stir in squash; roast for 5 to 7 minutes more or until vegetables are tender and slightly browned.
3. Meanwhile, in a small saucepan bring the balsamic vinegar to boiling over medium-high heat; reduce heat. Boil gently about 5 minutes or until reduced by half (vinegar will thicken slightly).
4. Drizzle the vinegar over roasted vegetables; toss until vegetables are evenly coated.
******************************Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Category Photography / Tutorials
Species Unspecified / Any
Size 916 x 691px
File Size 161 kB
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